To make pickle masala, take two teaspoons of red chillies, fenugreek, rye seeds, kalonji, fennel and coriander and grind them in a grinder, then add salt and half a teaspoon of turmeric and mix. is ready.
Wash and peel the tendrils and cut them in the middle, then in a bowl add ground onion, ginger garlic, coriander powder, turmeric, salt and a tablespoon of prepared pickle spice and mix it well.
Heat cooking oil in a pan and fry the chopped onion and add white cumin.
Then add red chillies, salt, pickled spices, coriander powder and tomato paste and mix well and fry.
Put the tendrils in spices, cover and cook on low flame for fifteen to twenty minutes.